1 whole fryer or 2 whole chicken breasts

Simmer in canned chicken broth or water until tender; cool; shred.

1 pkg. Mung Bean threads
1 med. head of lettuce, finely shredded
1 bunch of green onions, cleaned and finely shredded
4 to 6 tbsp. sesame seeds, toasted
6 tbsp. chopped almonds, toasted

DRESSING:

4 tbsp. sugar
1 tsp. cracker pepper
6 tbsp. vinegar
2 tbsp. sesame oil
1 1/2 tsp. salt
1/4 c. salad oil

Available at most supermarkets or Oriental Markets. Combine all dressing ingredients in a jar. Shake well. Fry bean threads, a few at a time, in approximately 2 inches of hot oil. Be very careful. When the threads hit the hot oil, they tend to "pop" into fluffy noodles. Fry both sides until popping stops. Drain well on paper towels. Combine all ingredients in a large container. I use a roaster. Pour dressing over and toss. Leftover salad is still good only not as crisp.